Small in size, but huge in taste apricots make a scrumptious addition to this summery salad brimming with kale, raspberries, almonds and feta. Because kale holds up so well to dressing, this easy recipe can be made ahead for a dinner party or pot luck.
6 halved and pitted apricots
1 tablespoon olive oil
1 6-oz. container Simply Artisan Reserve Feta Cheese Crumbles
1 tablespoon Instantly Fresh Mint
1 lb. washed and shredded kale
1/3 cup Litehouse Organic Raspberry Lime Vinaigrette
½ pint raspberries
½ cup Marcona almonds
Heat grill to approximately 400 F degrees. Brush cut side of apricot halves with olive oil and place on grates with oiled side of fruit facing down. Grill apricots for approximately 3 – 4 minutes with the grill lid up. When softening and caramelizing, flip apricots over and place approximately one tablespoon of feta cheese crumbles in center and sprinkle with mint. Heat on grill for approximately one more minute or until cheese is warming. Remove apricots from grill and set aside. In large bowl, toss kale with salad dressing, massaging a bit with your fingers to soften leaves. The kale holds up well and can be dressed a few hours earlier, or even overnight, with favorable results. Place dressed kale on serving platter and top with apricots, raspberries, almonds and remaining feta cheese crumbles.